Emiliana Coyam (Certified Biodynamic) 2010 Front Label
Emiliana Coyam (Certified Biodynamic) 2010 Front Label

Emiliana Coyam (Certified Biodynamic) 2010

  • RP91
  • WS91
  • WE90
750ML / 14.5% ABV
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750ML / 14.5% ABV

Winemaker Notes

Intense violet-red. Aromas of ripe red and black fruits integrated with notes of spice, earth and a hint of vanilla. Beautifully balanced and full on the palate. Good structure with soft, round tannins. Elegant expressions of fruit delicately interwoven with oak, mineral, and toffee.

Serve with roasted red meats, strong cheeses and pasta with spicy sauces. Also marries well with dried fruits.

Blend: 38% Syrah, 27% Carmenere, 21% Merlot, 12% Cabernet Sauvignon, 1% Petit Verdot, 1% Mourvedre

Critical Acclaim

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RP 91
Robert Parker's Wine Advocate
The 2010 Coyam is a blend of 38% Syrah, 27% Carmenere, 21% Merlot, 12% Cabernet Sauvignon, 1% Mourvedre and 1% Petit Verdot from Colchagua that is aged in 80% French and 20% American oak for 13 months. It has a harmonious bouquet with blackberry, boysenberry, licorice and a touch of tobacco that is nicely focused considering the number of varieties contains in the blend. The palate is medium-bodied with blackberry and spice on the entry, bold and assertive tannins that do not upset that balance since there is ample weight of pure blackberry and cassis fruit that lacquer the mouth towards the full-bodied finish. This is a well made wine.
WS 91
Wine Spectator
Deep, rich and well-sculpted red, with notes of granite to the dried plum, cherry and wild berry flavors that are supported lively acidity and medium-grained tannins. Long finish that echoes with graphite, mineral and hints of cigar box.
WE 90
Wine Enthusiast
After a foxy, jumpy smelling bouquet with animal fur aromas and minerality, this six-grape blend settles and shows its better colors, namely ripe baked-fruit flavors, a whack of oaky vanilla and lastly a modest, smooth finish with just enough acidity to provide kick and pizzazz. Give this blocky, full-bodied blend time in the glass and it will reward you.
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Emiliana

Vinedos Emiliana

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Vinedos Emiliana, South America
Vinedos Emiliana Winery Video
When it comes to organic farming, Chile is a natural. Flanked by the Andes to the east and the Pacific to the west, this long, narrow, remote land enjoys a geography and climate uniquely well suited to organic farming. Chile’s pristine environment offers exceptional growing conditions in which to nurture world-class organic wines.

Founded in 1986 by Chile’s Guilisasti family, Vinedos Emiliana is a privately owned initiative dedicated to producing wines made from organic grapes and, in the case of the super-premium Emiliana Gê and Coyam, made in accordance with biodynamic principals as well. Introduction of the debut 2003 vintage Gê marked the release of South America’s first ever certified biodynamic wine.

The progressive conversion of Emiliana's estate vineyards began in the mid-1990s. Today, Emiliana's vineyards total 2,812 acres in the regions of Maipo, Colchagua, Casablanca, Bío-Bío, Cachapoal and Limarí. Fully 1,470 acres enjoy official organic and biodynamic certification. The remaining 1,342 acres are ISO 14.001-certified and are transitioning to full organic status at a rate of 450 acres a year. Collectively, Emiliana constitutes the single largest source of estate-grown organic wines in the world.

To underscore their commitment to making world-class organic wines, the Guilisasti family recruited consulting enologist Alvaro Espinoza to oversee the project. A visionary who is regarded as one of the world’s premier authorities on organic, biodynamic and eco-balanced wines, Espinoza works closely with Emiliana’s resident winemaker, Antonio Bravo, on Emiliana's entire range of award-winning labels. Emiliana's three winemaking facilities are located in Los Robles and Palmeras in the Colchagua and in the Maipo Valley.

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Well-regarded for intense and exceptionally high quality red wines, the Colchagua Valley is situated in the southern part of Chile’s Rapel Valley, with many of the best vineyards lying in the foothills of the Coastal Range.

Heavy French investment and cutting-edge technology in both the vineyard and the winery has been a boon to the local viticultural industry, which already laid claim to ancient vines and a textbook Mediterranean climate.

The warm, dry growing season in the Colchagua Valley favors robust reds made from Cabernet Sauvignon, Carmenère, Malbec and Syrah—in fact, some of Chile’s very best are made here. A small amount of good white wine is produced from Chardonnay and Sauvignon Blanc.

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With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

WAL471362_2010 Item# 125545

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